Pumpkin breadsticks

PREP + COOK TIME 2 HOURS (+ STANDING) MAKES 6

900g butternut pumpkin, halved

lengthways, seeds removed

2 tsp (7g) dried yeast

1 tbsp honey

½ cup (125ml) lukewarm water

2 tbsp vegetable oil

11/3 cups (200g) wholemeal

plain flour

2 cups (300g) ‘00’ flour, bread

flour or plain flour

½ cup (75g) sunflower seed

kernels, plus 2 tbsp extra

2 tbsp sesame seeds

1 tbsp linseeds

1 tbsp sea salt flakes

1 egg, lightly beaten

¼ cup pepitas (pumpkin seed

kernels)

1 tbsp poppy seeds

1 Preheat oven to 180°C.

2 Place the pumpkin on an oven tray and cover with foil. Bake for 1¼ hours or until very tender. When cool enough to handle, scoop the flesh into a medium bowl and mash with a fork. You need 1½ cups mashed pumpkin.

3 Combine the yeast, honey and water in a small bowl, then cover with cling film. Stand in a warm place for 10 minutes or until frothy. Stir in the oil. 4 Combine the sifted flours, sunflower, sesame and linseed seeds, and salt in a large bowl. Add yeast mixture and mashed pumpkin, mixing to a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. (If you have an electric mixer with a dough hook, mix on medium speed for 6 minutes or until smooth and elastic.)

5 Place dough in a large oiled bowl, covering with cling film. Stand in a warm place for 1 hour or until doubled in size.

6 Increase oven to 200°C. Punch down the dough with your fist. Knead on a floured surface for 1 minute or until smooth. Roll dough into six 4cm x 30cm lengths, then place on a large oiled oven tray. (Or if making rolls, divide dough into 12 even-sized balls and coat in seeds.)

7 Cover dough loosely with oiled cling film. Stand in a warm place for 40 minutes or until dough is almost doubled in size.

8 Brush dough with egg, sprinkle with pepitas, poppy seeds and extra sunflower seeds. Bake for 25 minutes or until golden and bread sounds hollow when tapped. Cool on a wire rack.